Soups

I live in Sweden which is beautiful country in so many ways but... The big BUT is the fact that the cold and dark days are too many. Due to this fact warming and nutritious soups are a must.

• Soup for Colder Days •

This is the soup that I make when I'm out of ideas of what to cook but still want something warming, comforting and absolutely delicious. It's filled with ingredients that not only taste magical but also does magic for your body. For example this soup is spiced with the super roots Turmeric and Ginger - a true power couple!

This soup, and almost all soups actually are great to make big batches of since they're perfect to store in the freezer and bring out whenever you're craving it

• put the soup on the stove again and add 1 dl red lentils and let the soup simmer for ten minutes, add more liquid based on your desired texture

• Enjoy!

• Boosting Bone Broth •

• Boosting Broth •

Have you ever made your own broth? If not, you really should try to! I love to make my own broth, especially during these cold winter days.

Bone Broth was like the biggest health trend 201 and there's no wondering why.

Bone broth is truly beneficial for your health. It helps to heal and seal your gut. It also helps to protect your joints since it has glucosamine. Bone broth is a great source of collagen, something that you often find in "plumping" products.

The list continues... Just google Bone Broth and you will have a nice read.

You can choose to make it vegan, or maybe you'd like to try to make this one broth. There are actually lots of vegans that still eat/drink bone broth just because it's so healthy.

So how do you make your own broth? My basic ingredients are:

• 3 carrots, chopped in large cubes

• 2 onions cut in quarters

• 2 garlic cloves, grated

• 200 g mushroom soup, like champignons

• 2 tablespoons apple cider vinegar

• fresh herbs

• 2 tablespoons of honey

• 3 tablespoons of soy sauce

• 5-8 cm ginger, grated

• 2 mashed lemongrass stems

• two fresh chili, adjust the heat with the amount of seeds

* (1,5 kg bones)

Step by step:

1. Roast the bones on 200 °C for 30 minutes, alternatively the carrots and onions too, it gives a deeper taste.

2. Put all the ingredients in a big pot and pour over 2 litres of water.

3. Let the broth simmer for at least 12 hours if you ask me.

Since this broth is Asian flavoured I like to serve it with soba noodles, pak choi, tamari fried shiitake mushrooms, half an egg and some red cabbage.

• Pea Soup •

This soup was made a summer day that really wasn't like how you imagine a summer day to be like. The Swedish weather is so unreliable...One the sun is shining and I craved fresh food and the next day the clouds are heavy and I just want something warming to eat - like this soup!

This soup is a bit like Swedish weather - it can be served warm, just as well as cold.

Sallads

• Glow Salad •

Something that I'm very interested in is super foods. This salad is focusing on food that give your skin some extra glow. These food are above all filled with good fats and some examples are salmon, avocado and almonds.

The summer of 16 a Pokemon Go trend flourished which unfortunately wasn't my thing... The other poké trend on the other hand - poke bowls, that's my cup of tea! Poke bowl is a Hawaiian influenced dish which consists of marinated raw fish and rice. I had my first poke bowl at A Bowl and it was so so good. Of course I had to try to make my own. Here's the result!

Keep in mind that you can make this vegan by substitute the fish for example young coconut flesh or portabello mushrooms that you first marinate then cook. To make the mayo vegan you can for example use aquafaba or soaked cashew nuts.

The Fish

marinate cubed sashimi fish (I used @salmalax back loin) in following ingredients:

• 3-4 tbsp tamari (soy sauce)

• 2 tbsp rice vinegar

• 0,5-1 tbsp of @reneevoltaire plum vinegar, or more rice vinegar

• 0,5 tbsp sesame oil

• half a garlic clove, grated

• half a shallot, super finely chopped

• chopped piripiri chilli after taste

While the salmon is marinating prepare the veggies. You can be creative here, but this blend consists of:

• mango

• avocado

• cucumber

• pickled ginger

• polka beets

• lime juice

• chilli

• ginger

Put the salsa and the salmon in a bowl together with some black rice (I like to add some tamari and butter/coconut oil to the rice), cashew nuts and most importantly - the sauce. This is a sauce that I love to make and almost everyone loves to eat. It's a kind of mayo that can be variated in flavours.

During the fall months a farmer's market opens every Saturday in Stockholm at Katarina bangata. I aaaalways go bananas, I want to have everything! You can buy so many different local produced products like bee pollen and freshly harvested tomatoes. Some of the things that I always buy can be found in this salad (butternut, kale and feta). The butternut squash is roasted in olive oil, balsamic vinegar, salt and my the favourite spices from @santamariasverige - Garlic & Pepper, Chicken & Steak and Chilli Explosion. Roast the slices for 30 minutes (oven preheated to 200 °C).

The kale is massaged in lemon, soy and honey.

The chickpeas is massaged in lemon, soy, olive oil, smoked paprika powder and garlic powder. Then they were roasted in the oven preheated to 200 °C for 20-25 minutes.

The feta is from the farmers' market too and it's the best feta there is! But skip it if you want the salad vegan.

This is so so yummy!

• Leftovers Pasta Sallad •

With lots of studies or work to do and not so much time you don't have time to be creative in the kitchen for hours everyday... My solution is to cook some extra portions those days when you put a bit more effort into your cooking. These portions are perfect to put in your lunchbox or, like in this case, use in a completely different dish. My dinner today was red lentil pasta with the butternut squash dish above, chèvre (skip and maybe use some mixed cashew nuts instead if you want it vegan), sage, rosemary, olive oil, balsamic vinegar and hemp seeds. So yummy!

• Green Kitchen Stories Salad •

This is one of my absolute favourite salads! The combinations in this salad are so innovative and so yummy! The couple behind the blog, books and instagram Green Kitchen Stories are my biggest inspirations. Their names are Luise and David and to me they are the definition of creativity when it comes to food.

So, this salad is creamy, crunchy, mild and flavourful at the same time. The ingredients might sound weird to some people, but trust me - you have to try it!

I'm a big fan of making some extra portions when cooking. It's really helpful those days when you lack of time and just want to make something quick to have some extra portions of quinoa, buckwheat, beans, lentils or roasted pumpkin in the fridge/freezer.

This is a perfect lunch for those studying and working days. I have made this salad of some grilled salmon from a couple of days ago, some leftover quinoa, seasonal veggies and a yoghurt sauce.

This is a dreamy sallad for warm summer days when needing something juicy, fresh and just delicious. It's super simple but still has some new flavour combos.

I spend most time of my summers in southern Sweden where farmers can be found around every corner. At the markets they sell freshly picked carrots, berries, fruits and other local products. I always buy some wild peaches - the heroes of this dish.

This dish is inspired by my two favourites behind Green Kitchen Stories.

I think it's nice to splash some balsamic vinegar and sprinkle some black pepper over it.

Smoothie Bowls

When I first made a smoothie bowl a whole new world appeared. Firstly they are just too delicious, secondly you can make them insanely beautiful and finally you can load them with lots of super foods! They are the shit.

• No, I'm Not Making a Salad •

This recipe is basically pure health. If you'd see the ingredients you'd probably think that a salad was in the making, but actually these are the ingredients of my super bowl. A bowl that is both super healthy and super tasty.

The maca powder and the sea buckthorns are boosters and can be exchanged for another booster that you have at home.

• Açaí Bowl - Food for the Soul •

The açaí berry came and charmed the whole world, everybody was talking about it (and mostly with the wrong pronunciation (I was one of them))and everybody was eating it. Here's one of many Açaí Bowls, although this one is boosted with maca powder which is rich in vitamins, boosting for our mood, energy and skin and it's an aphrodisiac food.

I have poured the amazingness into a bowl and made a coconut swirl and put some of my favourite toppings on!

• Chia & Marble Smoothie Bowl •

Here's a beautiful and delicious breakfast bowl perfect for the weekend when you can just sit down, take a minute and just look at this beauty. This is one of my favourites!

It's a classic vanilla chia pudding which I topped with one of my marble smoothies and my quick muesli.

Recipe for the smoothie:- make the pink layer by mixing:• 2 dl almond milk• 1-1,5 dl frozen raspberries• 0,5-1 dlfrozen mango• 1 tbsp vanilla hemp protein (optional)• half a frozen banana- pour half of the smoothie into a bottle or a glass- add two handfuls of spinach and a handful of frozen blueberries to the rest of the smoothie mixture and mix- pour over the pink layer and the marble pattern will create itself

The quick muesli recipe:- dry roast following ingredients in a pan:• chopped almonds and hazelnuts• some rolled oats• some shredded coconut• ground vanilla, cardamom, cinnamon, cacao and pinch of salt

• Post Workout Bowl •

This is a perfect vegan post workout recipe that I'd like to share with you. It's filled with protein, carbs and healthy fats - everything you crave after a intense workout sesh.

This is a post in honor to instagram. I think it's truly amazing how they have created a platform where like-minded people easily can find each other. Since I started Eatingnaked I have found, more than inspiration, new friends. These friends share my passions and interests and one of them is Anika who is the girl behind the account Morning_moringa. We've been following each other for many years and when she threw an instgram party I had to join. This smoothie bowl is made with my recipe but with a recreation of her topping art.

Recipemix:

• 1 dl frozen raspberries

• half a frozen banana

• 0,5 dl coconut cream

• 1 dl almond milk

When mixed, I poured it into a bowl and then the hard work began - recreating one of Anika's patterns. Wow what a work she's doing; these patterns are not easy to make!

Once again, congrats Anika! Your bowls are truly a work of art!

Chia Seed Recipes

• My Classic Chia •

There are endless of variations on a chia pudding. I have a basic recipe that I always start with and then I may add a booster like matcha, cacao or berries. For my basic chia you just mix:

When the smoothie is done top it with my classic chia pudding, seeds, nuts and berries

• Summer Smoothie & Chia Bowl •

When the summer rain is pouring down I'm a big fan of making a breakfast bowl filled with summer feelings! This is super easy to make and it tastes soo good!

In this pic we have my my classic chia pudding served with a smoothie bowl mix made of:• 1 frozen banana• a handful of frozen raspberries• 1 tbsp vanilla hemp protein powder• a splash of almond milk

So yummy!

• Turmeric Tea Chia •

This breakfast consists o two of my favourites - Turmeric & Chia. The chia pudding is flavoured and boosted with the Turmeric Gold Tea from Pukka Herbs!Follow this recipe if you want to enjoy it too:• put the tea bag in half a dl of boiling water so you'll get a "concentration" of tea• when the concentration is cold, mix it with:- 2 tbsp chia seeds- a pinch of ground vanilla- 2 dl almond milk- optionally a sweetener• mix the pudding well and let it soak over night• put your favourite toppings on and enjoy!

• Creamy Coconut & Chia Dream •

I love my Classic Chia but I have to point out a problem with it... - it's not filling enough. You can solve the problem by either top the pudding with lots of nut butter or make this version:

This version is filled with healthy fats and protein! I like to make a 3-4 portion batch to keep in the fridge and then serve as breakfast during the week.

Put following ingredients in a big glass jar:• 400g full fat coconut milk• 60g chia seeds• a pinch of ground vanilla• a splash of water to make it less thick

Shake the jar and put it in the fridge and enjoy whenever you want to!

Sunday Dinner Idea is Served

I'm very passionate about making healthy food more available to the people. Due to this I came up with the concept Sunday Dinner Idea is Served where I every Sunday post a comforting recipe for my followers to make for their Sunday dinner.

• Miso Mushroom Pasta •

One of my beloved followers wished that I made more pasta recipes. I love feedback and wishes so if you have any - shoot; I want my account to be as good as possible.

So, here's a creamy dreamy pasta dish which is completely vegan and gluten free. The pasta that I've used is a new love of mine - Mezzi Paccheri from Da Carla. It's made of teff and corn flour and it has the perfect texture (plus some health benefits since teff is rich in minerals and much more).Recipe (4-5 portions)- put oil or butter in a pan on medium heat and add:• 1 finely chopped shallot• 1 grated garlic clove• some fresh thyme• a pinch of chilli flakes• 0,5-1 aubergine cut in 1cm x 1cm x 1cm cubes• lots of brown wood mushrooms (skogschampinjoner), about 250g cut in quiet thin slices• 1 tbsp brown rice miso paste- fry until the shallot has melted and the aubergine and mushrooms have softened and gotten a golden colour, about 10 minutes- add:• 250 ml cream for food preparation, I've used one from @oatlyab• 1 tbsp tamari• half a veggie stock cube• 1,5 tbsp nutritional yeast flakes- lower the heat and let simmer while you prepare 4 portions of pasta (don't forget to salt the water)- when the pasta is ready, add it to the sauce, and maybe some of the pasta water if you think the sauce is too thick- now it's ready to be served! I've topped mine with some freshly made light roasted kale chips (70°C) that I've flavoured with lemon, ramsom salt, olive oil and nutritional yeast. Sooo yummy!Enjoy lovelies!

• Vegan Pizza •

Recipe:

This is one of my most popular recipes! I've always loved pizza

• preheat the oven to 225 C

• mix 3 tbsp chia seeds with 9 tbsp water and a pinch of psyllium husk until you get a gel texture, this will be the "eggs"

• put the dough on an oven paper covered sheet, spread it as thin as possible

• put the sheet in the oven for 10 minutes, or until the pizza has gotten some golden colour since every oven is different

• take out the sheet and put on the tomato sauce which is very important, you start to fry 1 onion, 1 garlic, one inch of ginger, some chili and basil (everything finely chopped) in coconut oil, then add crushed tomatoes, organic vegetable stock, salt and pepper. Let this simmer while you make the pizza dough.